Leftover Grilled Roasted Beer Butt Chicken Soup Recipes

LEFTOVER ROAST CHICKEN SOUP

Steps:

• In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
• Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
• Season to taste with salt and pepper and serve.

LEFTOVER GRILLED ROASTED BEER BUTT CHICKEN SOUP

Steps:

• 1. Cube the potatoes and pull off the chicken meat off the bones and cube up while water for the noodles is working up to a boil.
• 2. When the water gets to a boil add the noodles and potatoes to the pot. Bring back to a boil for 7 minutes
• 3. Drain water off water from noodles and potatoes in colander and put noodles and potatoes back in pot.
• 4. Add the chicken broth, cream of chicken soup, mixed veggies and bring to a simmer for 15 to 20 minutes. Stir occasionally or noodles will stick to the bottom.
• 5. Salt and pepper to taste.
• 6. Serve with grill cheese or crackers or whatever you like. Hope you like it. I did. ( you can use any kind of chicken that you have. It ought to work).

BARBECUE CHICKEN SOUP

Steps:

• Bring chicken stock to a boil.
• Add the shredded chicken and simmer for 30 minutes.
• Saute onion and barbecue seasoning in oil until tender.
• Add onions, potatoes, tomatoes, and remaining seasonings to the soup.
• Cook until potatoes are tender.